复合乳酸菌制剂对发酵全混合日粮营养价值、发酵指标及霉菌毒素含量的影响  

Effect of compound Lactobacillus preparation on nutritive value, fermentation quality and mycotoxins concentration of fermented totally mixed ration

作　　者：尹晓燕[1] 魏世平[1] YIN Xiao-yan;WEI Shi-ping

机构地区：[1]邢台医学高等专科学校

出　　处：《饲料研究》2019年第8期63-67,共5页Feed Research

摘　　要：试验旨在研究添加复合乳酸菌制剂对发酵全混合日粮(FTMR)常规营养价值、发酵指标及霉菌毒素含量的影响。试验采用单因素试验设计,利用立式TMR饲料搅拌车按试验配方生产日粮,并在生产过程中分别添加0、106、108、1010cfu/g复合乳酸菌制剂,分别标记为对照组、试验组Ⅰ、试验组Ⅱ和试验组Ⅲ,随后裹包贮存发酵,30 d后进行样品采集,测定其常规营养价值、发酵指标、微生物数量及5种常见霉菌毒素含量。结果显示,发酵后复合乳酸菌制剂处理显著提高了DM和淀粉含量(P<0.05),显著降低了FTMR中中性洗涤纤维(NDF)及酸性洗涤纤维(ADF)含量(P<0.05),且均表现出试验组Ⅱ和试验组Ⅲ间差异不显著(P>0.05),但与试验组Ⅰ达到显著水平(P<0.05)。添加复合乳酸菌制剂显著降低了FTMR的pH值及NH-3-N含量(P<0.05),增加了乳酸产量(P<0.05)。同时,复合乳酸菌制剂处理抑制了FTMR中霉菌及酵母菌的数量(P<0.05),显著降低了5种常见霉菌毒素的浓度(P<0.05)。结果表明,在FTMR生产过程中,添加鼠李糖乳杆菌、植物乳杆菌和屎肠球菌组成的复合乳酸菌制剂,能够降低FTMR发酵过程中营养损失,提高其发酵品质,并抑制其中霉菌的生长,降低霉菌毒素含量。FTMR鲜样中复合乳酸菌制剂的建议添加量为108cfu/g。The experiment studied the effect of compound Lactobacillus preparation on nutritive value, fermentation index and mycotoxins concentration of fermented total mixed ration(FTMR). The single factor design was adopted in the experiment, TMR diet was produced by vertical TMR mixer according to the feed formula. The compound Lactobacilluspreparations about 0, 106, 108 and 1010 cfu/g were added to TMR, and the samples were labelled as control group, experimental group Ⅰ, experimental group Ⅱ and experimental group Ⅲ, respectively. Subsequently, the samples were collected on 30 d after being sealed storage and fermentation, and the nutritive value, fermentation index, microbial quantity and common mycotoxins concentration of FTMR were determined. The results showed that the content of DM and starch was significantly increased by compound Lactobacillus preparation treatment(P<0.05). The content of NDF and ADF in FTMR was significantly decreased compared with control group(P<0.05), and there was no significant difference between experimental group Ⅱ and Ⅲ(P>0.05), but it reached a significant level with the experimental group Ⅰ(P<0.05). The pH and NH3-N content of FTMR were significantly decreased(P<0.05) and lactate content was increased(P<0.05) by compound Lactobacillus preparation treatment. In addition, the number of fungi and yeasts in FTMR were inhibited by compound lactobacillus preparation treatment(P<0.05), and the concentration of five common mycotoxins were significantly reduced(P<0.05). It was concluded that the compound Lactobacillus preparation composed of Lactobacillus rhamnosus, Lactobacillus plantarum and Enterococcus faeciumcould reduce the nutrition loss, improve the fermentation quality, inhibit the growth of mould, and decrease the concentration of mycotoxin in FTMR. The recommended dosage of compound Lactobacillus preparation in FTMR fresh samples was 108 cfu/g.

关 键 词：复合乳酸菌 发酵全混合日粮 发酵品质 霉菌毒素 

分 类 号：Q93[生物学—微生物学]